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Howard’s Scalloped Corn
1 pkg Jiffy cornbread mix (made according to instructions)
3 cans cream style corn
3 cans whole kernel corn
1 cup Panko bread crumbs
Cook in crockpot 3 hrs on high. Serve or keep warm till serving time.

3/4 cup butter                                                                  1 cup sugar                                                                     1 egg                                                                           1/4 cup Molasses
2 tsp. soda
1/2 tsp. each of cinnamon, ginger,cloves, and salt
2 1/2 cups flour

 350 degree oven cookie sheets.  Combine first 4 ingredients and mix thoroughly.  Combine remaining remaining dry ingredients and blend in.  Chill dough 10 minutes for easier handling.  Divide dough into 6 equal portions and shape each  into a 12 inch roll (shape of a fat pencil) and place on baking sheet.  Flatten slightly, brush roll tops with water and  sprinkle lightly with sugar.  Bake  12-15 minutes.  If you want more sugar sprinkles add them immediatley after removing from the oven Cut diagonally into 3/4 inch stips. DO NOT separate at this time.  Cool completely and then remove from pans.

Molasses Cookies

1/2 c shortening 1 c. white sugar 2 eggs 1/3 c molasses 2 1/4 c. Flour 1/2 t. cinnamon 1/2 t ginger 1 t. baking soda 1/2 t baking powder 1/4 t salt Mix ingredients. Make dough into a roll. Chill over night. Slice and bake. (I didn't make the roll, chill over night or slice). I used a small cookie scoop and baked at 350 degrees for about 12-15 minutes.

Chocolate Crumble
 1/2 c. margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1/4 tsp. Baking powder
2 TBSP.cocoa
1/2 cup chopped nuts (opt)
3 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 1/2 c. Rice Krispies
Cream margarine, sugar, eggs, and vanilla. Add dry ingredients and nuts.
Bake 15 minutes in greased 9 x 13 pan at 350 degrees
Take out of oven and sprinkle marshmallows evenly on top. Return to oven for 3 minutes. COOL.
Melt c. chips, P.nut butter, together.  Add Rice Krispies. Spread over cool cake. Chill and cut into bars.
Sharon Newman

Milk Chocolate Oatmeal Cookies

1-1/4 cups all-purpose flour 1-1/2 teaspoon vanilla extract
1/2 teaspoon baking powder 1 large egg
1/2 teaspoon baking soda 2 tablespoons milk
1/2 teaspoon ground cinnamon
1-3/4 cup milk chocolate morsels
1/4 teaspoon salt 1 cup uncooked oatmeal
3/4 cup butter or margarine, softened 1/2 cup raisins
3/4 cup packed brown sugar
1/3 cup granulated sugar

Preheat oven to 375 F.

Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Makes about 3 dozen cookies.

When I baked them, I did not have enough chocolate chips, so, because there was cinnamon spice in the batter, I added cinnamon chips to make up the difference.  Anna Carlson

Scandinavian Treats
Swedish Almond Cake
Recipe came from the pan
the pan came from Little Scandinavia in Elkhorn, NE

1 cup butter (softened)
1 cup sugar
2 eggs
1 1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups sifted flour
Pinch of salt
2/3 cup finely chopped almonds

Preheat oven to 350 degrees Fahrenheit
Cream butter and sugar. Add eggs one at a time beating well after each addition. Add almond and vanilla extracts. In a separate bowl mix together flour, almonds, and salt. Gradually add flour mixture to butter mixture and mix well.

Bake one hour.

Let stand for 5 minutes and then invert pan over pan to remove cake.
NOTE: If you don’t have the special pan, I think a loaf pan would work but you might need to check for doneness since the depth of your batter may be shallower or deeper.
Gloria Waters


Scandinavian Almond Bars
This recipe comes from Better Homes and Gardens
Cookies for Christmas, copyright 1982

Cookie Almond icing
1 3/4 cup all purpose flour 1 cup sifted confectioner’s sugar
2 tsp baking powder 1/4 tsp almond extract
1/4 tsp salt Enough milk to make a drizzling consistency
1/2 cup butter or margarine (3-4 teaspoons)
1 cup sugar
1 egg
1/2 tsp almond extract
1/2 cup sliced almonds, coarsely chopped

Stir together flour, baking powder, and salt. In a large mixer bowl, beat butter til softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths. Form each into a 12 inch roll. Place two rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 oven for 12-14 minutes or till edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1 inch strips. Cool. Drizzle with Almond Icing. Makes 48.

Here’s the recipe for Double-chocolate Coconut Bars
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (I use 1 bag of Nestle’s white chocolate chips)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)
1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

3. Spread in greased 9 x 12 pan and bake about 20 minutes.